Thai Coconut Rice
photo by Alia55
- Ready In:
- 50mins
- Ingredients:
- 5
- Serves:
-
12
ingredients
- 1 fresh coconut
- 2 inches fresh ginger, cut into 1/4-inch slices
- 4 fresh kaffir lime leaves
- 1 stalk lemongrass, bruised with a mallet
- 2 cups basmati rice
directions
- Cut coconut in half and reserve coconut water.
- Separate the coconut meat from the shell and use a vegetable peeler or pairing knife to cut away the thin brown skin.
- Grate the coconut on the coarse side of a grater.
- In a medium pot, bring 4 cups of water to a boil.
- Add grated coconut, turn off heat and let sit for 15 minutes.
- Strain off solids, and use the back of a spoon to press out any remaining moisture from the solids. Discard the solids and return the resulting coconut milk to the original pot.
- Add the reserved coconut water to the coconut milk and bring to a boil.
- Add rice, ginger, lime leaves and lemongrass.
- Cover and cook for approximately 20 minutes, or until rice is fluffy.
- Discard ginger, lime leaves and lemongrass, and serve.
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RECIPE SUBMITTED BY
Alia55
Canada
After several floods to my basement, I am starting to input all of the many many recipes that I've been collecting for years. I didn't realize just how many I had saved up... must make note to self.. step away from the cookbooks!